Blanch corn kernels in boiling water for 3 minutes, then immediately transfer to an ice bath to stop cooking and drain thoroughly.

In a large mixing bowl, combine the cooled corn kernels, halved cherry tomatoes, and finely diced red onion.

Whisk together the olive oil, lime juice, minced garlic, salt, and black pepper in a small bowl until emulsified.

Gently add the diced avocado and chopped cilantro to the vegetable mixture.

Pour the dressing over the salad and fold gently with a spatula to incorporate while maintaining the structure of the avocado.

Serve immediately or refrigerate for up to 1 hour before serving.